One bite of our Portuguese Chorizo Cornbread Stuffing, and you will want to make this dish every year for the holidays. With simple steps and ingredients, this is an easy, savory stuffing guaranteed to be a hit at every table!
5oz.Chorizo sausage4 small links, chopped; set aside 4 Tbsp. for topping
1lb.Ground beef, 80/20 mix
12oz.Toasted cornbread or homemade cornbread, crumbled
Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion. Cook until the onions just begin to soften, then add celery.Continue to cook for about 3-5 minutes until the vegetables soften and brown.
Add your chorizo(reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top. Bake until it heats through and is lightly browned on top, about 30 minutes.
For this recipe, you will want to use Portuguese or Spanish chorizo, not Mexican chorizo. Mexican chorizo has a different flavor and texture from Portuguese chorizo.
You can use store-bought cornbread or make your own cornbread to use in this dish. We love to make our own cornbread using our Homemade Cornbread Recipe!
Slice the chorizo thinly using a very sharp knife, but be careful!
I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions. This also reduces the cooking time to about 20 minutes.